Slow Cooker Tortellini Sausage Potato Spinach Soup

Slow Cooker Tortellini Sausage Potato Spinach Soup is a soup recipe built around peeled, peeled and chicken broth. Plan on 6 Servings and about 390 minutes.

• Yield 6 Servings
• Ready in 390 minutes
• Prep 30 minutes
• Cook 360 minutes

Ingredients

• 1 pound peeled (chopped sweet potatoes (about 2-3 medium potatoes))
• 1 pound peeled (chopped Yukon gold or yellow potatoes (about 3 medium potatoes))
• 3 cups chicken broth (I use low-sodium)
• 1/2 tablespoon dried parsley
• 2 cloves garlic (finely minced (or 1/2 teaspoon garlic powder))
• 1/2 to 1 pound ground sausage (regular or spicy, cooked and crumbled (grease drained))
• 9 to 12 ounce package cheese tortellini
• 2 cups half and half
• 2 to 3 handfuls fresh spinach (torn into pieces)
• Salt and pepper to taste

Instructions

1. To the insert of a 5- or 6-quart (or similar size) slow cooker, add the potatoes, chicken broth, parsley, and garlic. Cover and cook on low for 5-6 hours or high for 2-3 hours until the potatoes are tender.
2. Leave the potatoes in chunks OR lightly mash them in the slow cooker until slightly chunky (I prefer mashing the potatoes lightly).
3. Stir in the cooked sausage, tortellini, half and half, and spinach. Cook on high for 20-30 mins until the tortellini is tender. Season to taste with additional salt and pepper! The soup will thicken slightly as it cools (refrigerated leftovers will thicken quite a bit).

Loosen a leftover bowl with a splash of water when you reheat it.